Small bresaola packages with cheese and olives

Like small gifts of edible wrappings and savoury presents – our recipe for Small bresaola packages with cheese and olives is a joyous occasion every time. Supported by chip-crisp pumpernickel bread, fresh bresaola acts as draping to a creamy filling of smooth textures and decadent flavours that melts on your palate.

15 mins
4 servings

Cheesy
Salty

ingredients

1 slice pumpernickel bread (approx. 50 g)

80 g Castello® Creamy White

8 slices bresaola (approx. 50 g)

25 g finely chopped black olives stoned

25 g finely chopped, roasted pine nuts

50 g semidried tomatoes

8 fresh basil leaves

preparation

1. Cut the bread into 8 squares and toast them in a toaster until crispy.

2. Cut the Creamy White cheese into 8 squares and place a piece on each slice of bresaola.

3. Spread the olives and pine nuts on the bresaola and fold over the filling to make small packages – fold the ends under the “packages” and place them seam down on the bread.